German Meatballs (Konigsberger Klopse)

My cousin and her husband from Germany visited us a while ago and made this traditional dish for us. It is very tasty, satisfying, and pretty easy to make. The meatballs are traditionally served with boiled parsley potatoes.


Author: Laura Kirkley

Serve with boiled potatoes.

Serves: 4

German Meatballs (Konigsberger Klopse)


1 medium, onion – diced
1 pound, ground beef
1 pound, ground pork
2 egg whites – separate out yolks and reserve
1/2 cup, bread crumbs
2 teaspoons, dijon mustard
salt and pepper – to taste
4 cups, water
2 tablespoons, kosher salt
1/2 stick, butter
4 tablespoons, flour
4 tablespoons, milk
2 tablespoons, capers
1/2 lemon – juiced


  1. In a large pot or dutch oven, add water and enough kosher salt so that water tastes salty, but not as salty as sea water. Bring to a boil.
  2. Combine first six ingredients in large bowl. Add salt and pepper and taste a bit of the mixture for correct seasoning.
  3. Roll into meatballs about 1 1/2 inches in diameter. You should wind up with about 16 finished meatballs, so each meatball should weigh about 2 oz. Place on waxed paper.
  4. When water is boiling add half the meatballs and reduce heat to a slow boil. Cook for 15 minutes. Extract with a slotted spoon and set aside. Repeat with remaining meatballs.
  5. Strain the boiling liquid. Reserve 3 cups.
  6. Melt butter and add flour to the boiling pot. Cook for a few minutes.
  7. Now add the boiling liquid and blend carefully so there are no lumps. Bring to a low boil and cook liquid for 5 minutes, stirring occasionally.
  8. Turn heat to low to stop boiling. Blend egg yolks with milk. Temper with a bit of the hot liquid then add slowly to the sauce, blending constantly.
  9. Add capers, lemon juice and salt and pepper to taste. Adjust seasonings.
  10. Add reserved meatballs and let them heat up for 5 minutes.


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